Weekly Prep | Week of 10/20

Written By Lauren Deangelis

Lately, I’ve been getting a little bored eating the same dinner all week, so this week I experimented with having two different dinner options — and still kept it under $100. Everything came together in a little under an hour and made weeknights feel more interesting.

Breakfast
I’ve been keeping breakfast simple with hard-boiled eggs, a whole wheat English muffin, and fruit on the side. It’s quick, balanced, and easy to prep ahead for busy mornings.

Lunch
For lunch, I used the Bright Farms Chickpea Caesar Crunch Kit and added rotisserie chicken for extra protein. It’s quick and filly. I paired it with some whole wheat crackers on the side.

Dinner #1: Spiced Chickpea Stew with Coconut and Turmeric

Ingredients:

  • 1 onion, chopped

  • 2–3 cloves garlic, minced (I used jarlic)

  • 1 bunch kale, chopped

  • 1 can chickpeas, drained and rinsed

  • 1 block tofu, diced

  • 1 can lite coconut milk

  • 1 container cherry tomatoes (whole)

  • Olive oil

  • 2 tsp Turmeric

  • Dash of cinnamon

  • Dash of ginger powder

  • Salt & pepper

  • Jasmine rice (I like the minute microwavable cups)

Steps:

  1. Sauté onion and garlic in olive oil over medium heat until softened.

  2. Add chopped kale and cook until wilted.

  3. Stir in turmeric, a pinch of cinnamon, ginger powder, salt, and pepper.

  4. Add chickpeas and tofu, and let everything cook together for a few minutes.

  5. Pour in coconut milk, stir, and let it simmer for about 10–15 minutes.

  6. Add cherry tomatoes and simmer for another 10 minutes until the tomatoes soften and the flavors blend together.

  7. Serve over jasmine rice and enjoy!

Dinner #2: Ground Turkey with Snow Peas and Mushrooms
For a quick, savory option, I cooked ground turkey and served it with sautéed snow peas and mushrooms. I paired it with brown rice/quinoa minute rice and topped everything with Bachan’s Japanese BBQ Sauce. I added some kimchi on the side for some extra probiotics.

Grocery List

Produce

  • Onion

  • Garlic (I used jarlic)

  • Kale

  • Cherry tomatoes

  • Snow peas

  • Mushrooms

  • Fruit of choice

Pantry

  • Chickpeas (1 can)

  • Lite coconut milk (1 can)

  • Jasmine minute rice

  • Brown rice/quinoa minute rice

  • Olive oil

  • Turmeric

  • Cinnamon

  • Ginger powder

  • Salt & pepper

Protein

  • Eggs

  • Rotisserie chicken

  • Extra firm tofu (1 block)

  • Ground turkey

Refrigerated / Prepared

  • Bright Farms Chickpea Caesar Crunch Kit

  • Bachan’s Japanese BBQ Sauce

  • Whole wheat English muffins

Lauren Deangelis
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Weekly Prep | Week of 10/13